Ingredients:

1/2 Cup Garlic Olive Oil
1/4 Cup Sicilian Lemon Balsamic Vinegar
2 Cups Blanched Broccoli Florets
1 Cup Blanched Cauliflower Florets
1 Cup Chopped Carrots
Salt & Pepper to taste
Chopped Fresh Parsley
Additional Flavor Recommendations: Tuscan Herb Olive Oil, Herbes De Provence Olive Oil, Honey & Ginger Balsamic, Rose Balsamic Vinegar

Directions:

In a large bowl, toss the veggies with the Olive Oil and Lemon Balsamic Vinegar making sure they are evenly coated.
Season with salt & pepper to taste. Toss veggies again.
Refrigerate to allow the flavors to develop (recommended minimum of 2 hours or overnight for optimal flavor).
Garnish with parsley before serving.